IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 10.892
EU - Europa 4.338
AS - Asia 3.854
SA - Sud America 983
Continente sconosciuto - Info sul continente non disponibili 430
AF - Africa 171
OC - Oceania 4
Totale 20.672
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Nazione #
US - Stati Uniti d'America 10.626
IT - Italia 1.826
SG - Singapore 1.502
CN - Cina 979
BR - Brasile 729
SE - Svezia 468
HK - Hong Kong 465
RU - Federazione Russa 360
DE - Germania 347
FR - Francia 316
FI - Finlandia 259
VN - Vietnam 236
GB - Regno Unito 215
UA - Ucraina 204
IN - India 142
BD - Bangladesh 107
CA - Canada 107
AR - Argentina 83
ID - Indonesia 60
CZ - Repubblica Ceca 54
IQ - Iraq 51
TR - Turchia 51
ES - Italia 46
NL - Olanda 44
BE - Belgio 43
MX - Messico 41
CO - Colombia 40
PK - Pakistan 38
ZA - Sudafrica 37
PL - Polonia 35
EC - Ecuador 34
IE - Irlanda 34
VE - Venezuela 34
JP - Giappone 31
CI - Costa d'Avorio 26
CL - Cile 21
SA - Arabia Saudita 20
TN - Tunisia 19
IR - Iran 18
HN - Honduras 17
KE - Kenya 17
MY - Malesia 17
PH - Filippine 17
MA - Marocco 16
SV - El Salvador 16
GR - Grecia 15
CR - Costa Rica 14
CW - ???statistics.table.value.countryCode.CW??? 14
EG - Egitto 14
IL - Israele 14
PE - Perù 14
AT - Austria 12
JM - Giamaica 12
NI - Nicaragua 12
PR - Porto Rico 12
PY - Paraguay 12
UZ - Uzbekistan 12
JO - Giordania 11
DZ - Algeria 10
LT - Lituania 10
TT - Trinidad e Tobago 9
HU - Ungheria 8
PT - Portogallo 8
TW - Taiwan 8
UY - Uruguay 8
BO - Bolivia 7
GT - Guatemala 7
HR - Croazia 7
NP - Nepal 7
PA - Panama 7
PS - Palestinian Territory 7
AZ - Azerbaigian 6
CH - Svizzera 6
ET - Etiopia 6
GP - Guadalupe 6
KR - Corea 6
RO - Romania 6
AE - Emirati Arabi Uniti 5
GE - Georgia 5
LB - Libano 5
SC - Seychelles 5
SY - Repubblica araba siriana 5
TH - Thailandia 5
AU - Australia 4
BH - Bahrain 4
KZ - Kazakistan 4
OM - Oman 4
BG - Bulgaria 3
BS - Bahamas 3
EU - Europa 3
KG - Kirghizistan 3
MZ - Mozambico 3
BW - Botswana 2
DK - Danimarca 2
GA - Gabon 2
KN - Saint Kitts e Nevis 2
KW - Kuwait 2
LV - Lettonia 2
LY - Libia 2
NO - Norvegia 2
Totale 20.232
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Città #
Ashburn 1.317
Fairfield 1.033
Singapore 724
San Jose 716
Chandler 684
Woodbridge 579
Houston 533
Jacksonville 476
Hong Kong 463
Seattle 398
Milan 385
Nyköping 367
Ann Arbor 362
Cambridge 345
Wilmington 335
Beijing 266
Council Bluffs 239
Rome 200
Bari 166
Roxbury 163
Nanjing 157
Lauterbourg 155
Lawrence 155
New York 149
Dallas 132
Los Angeles 131
Munich 128
Princeton 111
Helsinki 110
Santa Clara 108
Des Moines 91
Boardman 84
Ho Chi Minh City 83
Inglewood 67
São Paulo 66
San Diego 52
Buffalo 47
Nanchang 45
Brussels 43
Dearborn 42
Turin 42
Brooklyn 41
Hanoi 39
Shenyang 39
London 36
Atlanta 35
Figino 35
Jiaxing 34
Naples 34
Chicago 33
Jakarta 33
Moscow 33
Dublin 32
Hebei 31
Palermo 30
Brno 29
Warsaw 29
Columbus 28
Frankfurt am Main 28
Bologna 27
Tokyo 27
Abidjan 26
Belo Horizonte 25
Paris 24
Rio de Janeiro 24
Orem 23
San Francisco 23
Basingstoke 22
Florence 22
Olomouc 22
Dong Ket 21
Pune 21
Charlotte 20
Phoenix 20
Toronto 20
Shanghai 19
The Dalles 19
Baghdad 18
Catania 18
Montreal 18
Stockholm 18
Boston 17
Brasília 17
Denver 17
Tianjin 17
Changsha 16
Chennai 16
Guangzhou 16
Nairobi 16
San Salvador 16
Amsterdam 15
Istanbul 15
Redwood City 15
Caracas 14
Dhaka 14
Padua 14
Washington 14
Willemstad 14
North Bergen 13
Corato 12
Totale 13.113
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Nome #
Alimentazione, nutrizione e salute 598
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 280
Olive leaf extract as natural preservative 236
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 217
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 208
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 206
Nutritional characterization and shelf-life of packaged microgreens 202
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 201
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 192
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 191
Microgreens production with low potassium content for patients with impaired kidney function 187
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 187
Shelf life assessment of industrial durum wheat bread as a function of packaging system 182
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 182
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 182
Chemical and thermal evaluation of olive oil refining at different oxidative levels 180
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 178
Sviluppo di burger a base di legumi 178
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 177
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 176
Production and characterization of functional biscuits obtained from purple wheat 173
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 172
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 172
Effect of salt reduction on quality and acceptability of durum wheat bread 172
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 170
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 169
Use of olive leaf extract to reduce lipid oxidation of baked snacks 167
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 164
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 162
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 160
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 160
Il profilo aromatico dei taralli 160
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 160
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 159
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 159
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 157
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 157
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 156
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 155
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 155
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 155
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 152
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 150
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 149
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 149
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 148
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 145
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 143
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 141
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 139
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 138
Shelf life of stored not pasteurized olive-based pâtés 137
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 137
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 136
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 136
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 135
Influence of processing and storage time on the lipidic fraction of taralli 132
FT-IR extra virgin olive oil classification based on ethyl ester content 132
Has the use of talc an effect on yield and extra virgin olive oil quality? 131
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 131
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 130
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 130
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 130
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 129
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 129
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 127
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 126
Do the technological coadjuvants influence enzymatic activities during olive processing? 123
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 122
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 122
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 121
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 120
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 119
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 118
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 117
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 116
Extraction and analysis of phenolic compounds of extra virgin olive oil by a deep eutectic solvent 116
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 115
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 115
Effects of free fatty acids on the oxidative processes in purified olive oil 113
Effetti dell'aggiunta di tocoferoli naturali sull'evoluzione delle caratteristiche sensoriali di corn flakes nel corso della conservazione 113
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 113
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 113
The oxidative state of olive oil used in bakery products with special reference to focaccia 112
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 112
Influence of the drying conditions on the volatile compounds of pasta 112
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 111
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 110
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 108
Qualità di frollini a ridotto contenuto in grassi saturi 108
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 108
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 107
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 107
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 107
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 106
Talc effect on the volatiles of virgin olive oil during storage 105
Lipid Oxidation Volatile Compounds in Corn Flakes and Their Impact on Flavour. How to Prevent Sensory Deterioration? 104
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 104
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 104
Setup of an extraction method for the analysis of carotenoids in microgreens 104
Totale 15.021
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Categoria #
all - tutte 84.895
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 84.895
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022875 0 0 0 0 55 72 48 85 62 64 164 325
2022/20231.980 290 189 155 136 248 269 18 186 350 30 58 51
2023/20241.035 70 141 45 54 79 253 58 36 49 61 73 116
2024/20252.842 135 61 255 118 98 248 204 299 137 123 380 784
2025/20265.912 812 304 367 678 648 291 663 184 588 521 194 662
2026/20271.902 199 281 527 830 65 0 0 0 0 0 0 0
Totale 20.672